This apricot tart is all we love about fruit desserts: juicy caramelized apricots and raspberries between layers of almond cream encased in a sweet crust. The different components can be made in advance. So easy and delicious!
Stone fruit season, especially apricots, is usually a short one.
The recipe is as French as they come, and the result is amazing.
An absolute must-try frangipane tart!
How to make this apricot tart
- Sweet shortcrust pastry: our pie crust recipe is wonderfully easy to make and can be made well in advance.
- Frangipane: or almond cream, is a mixture of almonds, butter, sugar, and egg that comes together in 15 minutes. When used as a filling, it puffs as it bakes and holds the fruit together. Scrumptious.
- Fruit: apricots and raspberries because they are sweet but with enough acid to balance the sweetness. I use fresh apricots and frozen raspberries simply because I already had them. But use fresh berries if you have them!
The pie crust is blind-baked (pre-baked) and then filled with a layer of frangipane.
On top come the apricot slices, and the space in between is filled with as many raspberries as necessary (image above).
- Apricots: I bake them with some sugar and butter before assembling the tart (image below). You can skip it, but I find that if the apricots are too firm or lack flavor, this extra step works wonderfully. It takes no time, and you can have them baked a few hours ahead. But you can add raw, sliced apricots directly to the tart too. Your call.
This recipe has fruit sandwiched between two layers of frangipane (almond cream).
Don't be tempted to make thick layers, as they will overpower the flavor and acidity of the fruit.
Thin layers work best (image below).
Frangipane, also known as almond cream (image below), is a necessary component of this recipe.
It comes together in 15 minutes and uses mostly pantry staples.
Find the super detailed and step-by-step photos in the post for frangipane.
Sweet shortcrust pastry
The homemade crust used in this recipe is my favorite one. I've been making it for years, and it always delivers.
It has variations, and there are a huge amount of recipes out there. Find my version in the post for Sweet Shortcrust Pastry, full of step-by-step images and detailed instructions.
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Fruit: you can use fresh or canned apricots if you find good ones. Raspberries can be fresh or frozen. And don't discard using other stone fruit such as peaches, nectarines, plums, or cherries.
- Sweet shortcrust pastry: I use my favorite French recipe that always works. Feel free to use another sweet pie crust or an all-butter store-bought one.
- Frangipane: this is the traditional way to go, but I have made an amazing walnut cream version. So innovate with another nut if you're in the mood.
- Make-ahead: the dough can be made ahead, frozen, or kept in the fridge for a few days. The same goes for the lined pan; I usually have a tart pan lined with sweet pie crust in the freezer. It saves so much time when I want to bake! The almond cream can be made ahead, keeps well for a week in the fridge, and can be frozen too.
- Storing: this tart is best eaten the day it's made but holds well for two days. You can leave it at room temperature for a day, then wrap it and keep it in the fridge. I don't like freezing it, as the apricots and raspberries turn mushy when defrosted.
Related recipes you might like:
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For the apricots:
- Preheat oven to 350°F /180°C.
- Put slices of apricots in a cookie or oven sheet, sprinkle with the sugar and dot with the butter.
- Bake for 10-15 minutes, or until soft, remove from oven and reserve. At this point you can keep them in a bowl, covered, in the refrigerator for a few hours before assembling the tart.
- Keep the oven on.
To assemble the tart:
- Follow instructions for the sweet Shortcrust Pastry and blind bake a 9-inch tart pan with removable bottom.
- Spread a thin layer of frangine in the bottom of the pre-baked crust and arrange apricot slices on top.
- Fill gaps with the raspberries, distributing as evenly as possible.
- Cover the fruit with another thin layer of frangipane, about ½ cup. It will be uneven and maybe not cover it completely.
- Bake for 20 minutes and scatter sliced almonds on top (I do it mid-baking so they don't end up burning).
- Bake for 10 more minutes, until golden and bubbly.
- Let cool to room t° on a wire rack before eating.
- Fruit: you can use fresh apricots or canned if you find good ones. Raspberries can be fresh or frozen. And don't discard using other stone fruit such as peaches or nectarines, plums or cherries.
- Sweet shortcrust pastry: I use my favorite French recipe that always works. Feel free to use another sweet pie crust or even an all-butter store-bought one.
- Frangipane: the recipe makes for more than you need here. What's left can be frozen. With almonds is the traditional way to go, but I have made a walnut cream version that is amazing. So innovate with another nut if you're in the mood.
- Make-ahead: the dough can be made ahead and frozen or kept in the fridge for a few days. The same goes for the lined pan; I usually have a tart pan in the freezer lined with sweet pie crust. It saves so much time when I want to bake! The almond cream can be made ahead and keeps well for a week in the fridge and can be frozen too.
- Keeping: this tart is best eaten the day it's made, but holds well for 2 days. You can leave it at room t° for a day, and then wrap it and keep it in the fridge. I don't like freezing it, as the apricots and raspberries turn mushy when defrosted.
- Prep Time: 20 minutes
- Cooling time: 30 minutes
- Cook Time: 40 minutes
- Category: Pies & Tarts
- Method: Baking
- Cuisine: French
Keywords: apricot frangipane tart